Author: Paul Grimes
Author: Joe Gannon
If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.
Author: Claire Saffitz
This fruit cake does not need a ripening period, and is very lovely to look at and eat.
Author: Carol
Author: Julie Richardson
Author: Bon Appétit Test Kitchen
Author: Melissa Clark
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use...
Author: Andy Baraghani
Author: Toni Oltranti
Author: Maria Thomann
Author: Holly Smith
Author: Marjorie Thompson
This recipe for a pudding featuring brandy-soaked raisins comes from Argentina.
Author: Aldana
This is a super easy recipe to make homemade marzipan and create little decorations for any cake, cupcake or Christmas cake.
Author: kinga
This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of...
Author: Judy Wilson
For those times when you buy as many quarts of berries as you can carry, then don't know what to do with them, preserve them into drinkable form.
Author: Nicole Rucker
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot...
Author: Susan Fallom
Author: Josie Le Balch
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to...
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This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added...
Author: Anna Stockwell
Ripple cake is a popular Australian dessert, the equivalent of an American icebox cake. In Australia, chocolate ripple biscuits are used, hence the name....
Author: Bush Cook